Turn up the heat and bring back to a boil, stirring. Cover with a lid and turn the temperature back down to low and cook for 40 minutes.

Stir occasionally to prevent sticking, once ready let sit for a few minutes off the heat then serve straight away.

notes

This is a classic New Orleans dish and tastes really yummy.

My best advice for this recipe is to have everything ready to go- veggies chopped, spices measured out, sausage chopped etc before cooking. Once everything is prepped, its just a matter of stirring and well worth the work, I promise.

If youre not confident with cutting a whole chicken, you can chicken thighs (with the bone in) and legs. Just make sure the skin is left on as this is where the flavour is coming from.

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